Grandmas Pumpkin Pie

Happy Friday lovelies!

So I have to start today’s post off with an apology and say that I am so sorry that I was never able to get this recipe posted in time for Canadian Thanksgiving, :(:( {seriously disappointed in myself}, but I figured better late than never right?

So if you are a fellow Canadian and in need of a reason to bake up a Pumpkin Pie {not that you ever really need a reason for pumpkin pie} perhaps a Friendsgiving dinner is in order? I have to confess that I have been toying with the idea of hosting a Friendsgiving at our place just so that I could justify baking up a couple of pumpkin pies…. Could this need to get my holiday pumpkin pie fix, disguised as a gathering of friends be the work of an evil, pie hungry genius? Possibly…

Truth be told, I have never hosted a Friendsgiving, but I really want to make this a new tradition of ours. Cole and I are always running around on the Canadian Thanksgiving weekend to attend alllll of our family Thanksgiving dinners, that we never get a chance to enjoy time with friends – which I find to be a shame since my friends are one of the things that I am most thankful for in my life. So I wont really know what I’m doing when I host this Friendsgiving –  but one thing I do know is that  it will be complete with a homemade pumpkin pie… so basically it will be amazing :p.

Now I may be biased, but I have to say that I have tried a lot of pumpkin pies throughout the years – Some homemade, some store bought – and I have yet to come across another pumpkin pie that even comes close to measuring up to my Grandma’s recipe… it may just be the most delicious pumpkin pie in all of the land. Okay, so normally I wouldn’t make such a blatantly cocky statement but it really is delicious. I just find that so many pumpkin pie recipes are either too spicy (like you are taking a spoonful of nutmeg) or they are completely lacking in flavour.

My Grandma’s recipe is just perfectly spiced and so velvety in its texture that it is honestly impossible to resist. I have actually fed this pie to people who claim that they “don’t like pumpkin pie” and had these self proclaimed pumpkin pie haters into pumpkin pie lovers. I don’t know exactly what it is, but there is just something about this recipe that is absolute perfection.

I know some people say that they get sick of the tradition of pumpkin pie, but I don’t think this is a tradition that I could ever tire of. After all, what would Thanksgiving or Friendsgiving be without pumpkin pie? It would just be incomplete. ​

I don’t know if my undying love for Pumpkin Pie comes from my being a traditional kind of girl at heart or if its because my family pumpkin pie recipe is seriously just that yummy. Whatever the case – I am a girl who will always be pumpkin pie obsessed, and I am a-okay with that.

I had a little reservation about sharing this recipe because it is a family recipe, but I just love you all so much for stopping by every week for a read, that I just feel like we are close enough now that I can share. So here is the recipe, and as always I hope that you and your family enjoy. I hope you take this recipe and treasure it as much as my family does <3

Happy Pumpkin Pie Baking <3

​KP xoxo

Grandmas Pumpkin Pie

Makes 1 Large Pie

Things you need…

Pie Crust 
1 cup pastry flour
1/4 cup whole wheat flour
1 tbsp granulated sugar
1/2 cup very cold butter, cubed
1/4 cup ice water
1/2 tbsp lemon juice

Pumpkin Filling
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups pumpkin puree
1 cup cream
3 eggs
1 tsp vanilla
1 tbsp all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/8 tsp cloves
shake of pepper
1/2 tsp salt
​

How to make…

Pie Crust
In a liquid measuring cup, stir together water and lemon juice – place in freezer until ready to use.

In a large bowl whisk together all purpose flour, whole wheat flour, sugar and salt until combined. Add the cold, cubed butter to the flour and gently toss with your hands to coat each piece. Using your fingers or a pastry cutter, work the butter into the flour mixture until pea sized chunks of butter remain, with a remaining few larger pieces about the size of almonds.

Remove your water from the freezer and drizzle over the dry ingredients. Use a fork to gently fold the water into the flour mixture until a shaggy ragged dough forms. Turn the dough out onto a cool surface (lightly floured if you need it) and shape the dough into a disk. Wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour or chill overnight.

Once your dough has chilled, remove it from the fridge and unwrap. Use a rolling pin to roll the dough into a 11-12 inch circle about 1/4 inch in thickness. Place dough into a pie plate and gently press into the edges. Tuck the rough edges under and use flute the edges as desired. Place prepared pie shell in the fridge until ready to fill.

Pumpkin Filling
Meanwhile, prepare your pumpkin pie filling. Preheat oven to 350 degrees.

In a small bowl, whisk together flour, spices and salt until combined.

In a large mixing bowl, whisk together eggs and cream until combined; add in pumpkin puree and vanilla and mix well. Add dry ingredients and whisk until well combined and there are no lumps.

Pour pumpkin filling into prepared pie shell and bake for 45 minutes or until the pie has puffed up and edges look firmed up.

Allow to cool completely before serving – at least 3 hours. Keep refrigerated until ready to serve. Serve with a healthy dollop of  freshly whipped cream. Mhmmm.